There's nothing wrong with a handful of raw almonds for a snack. But what if those almonds could be toasted and flavoured with maple syrup and rosemary? I'll be honest, I have a fair quantity of free time these days, so I'm taking full advantage by turning everything I eat into a fancy, flavourful feast. I'm really enjoying La Tartine Gourmande lately. Here's another recipe from her website.
Originally from The Sprouted Kitchen's new cookbook. Egg white acts as a binder in this recipe - you can change the recipe by mixing any number of flavours into the beaten egg white, like different sweeteners, herbs or spices.
1 egg white
2 1/2 tbsp maple syrup
1/4 tsp cayenne pepper
1/2 tsp pepper
1 tsp salt
2 1/2 cups unsalted mixed nuts
2 tbsp flax seeds
3 tbsp millet or quinoa
1 1/2 tbsp finely chopped rosemary
Preheat oven to 300. Line a large baking sheet with parchment paper. In a large bowl, beat egg white until frothy. Beat in maple syrup, cayenne, pepper and salt. Add nuts, flaxseeds, millet and rosemary. Toss to combine. Spread out evenly on the baking sheet, and cook 25-30 minutes, until browned and toasted.
Other things I've been making this week:
Jamie Oliver's blueberry cake - upside down and flavoured with citrus zest.
Not Without Salt's hot fudge pudding cake - just like that boxed pudding cake, but better.
The Sprouted Kitchen's chocolate oatmeal shortbread cookies - mmmmmm.
Also from The Sprouted Kitchen - spiced lentil soup.